JPH0253448A - Production of instant gruel or 'zosui' - Google Patents
Production of instant gruel or 'zosui'Info
- Publication number
- JPH0253448A JPH0253448A JP63203230A JP20323088A JPH0253448A JP H0253448 A JPH0253448 A JP H0253448A JP 63203230 A JP63203230 A JP 63203230A JP 20323088 A JP20323088 A JP 20323088A JP H0253448 A JPH0253448 A JP H0253448A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- agar
- porridge
- water
- zosui
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 241000209094 Oryza Species 0.000 claims abstract description 61
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 61
- 235000009566 rice Nutrition 0.000 claims abstract description 61
- 235000021395 porridge Nutrition 0.000 claims abstract description 53
- 229920001817 Agar Polymers 0.000 claims abstract description 46
- 239000008272 agar Substances 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 239000004615 ingredient Substances 0.000 claims abstract description 4
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 3
- 239000002184 metal Substances 0.000 claims description 4
- 229910052751 metal Inorganic materials 0.000 claims description 4
- 239000004033 plastic Substances 0.000 claims description 2
- 235000013339 cereals Nutrition 0.000 abstract description 17
- 238000000034 method Methods 0.000 abstract description 7
- 238000010411 cooking Methods 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract 2
- 238000004321 preservation Methods 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 7
- 239000007788 liquid Substances 0.000 description 6
- 235000013325 dietary fiber Nutrition 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 2
- 239000010408 film Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 229920000591 gum Polymers 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 241000237503 Pectinidae Species 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 240000005499 Sasa Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 201000001883 cholelithiasis Diseases 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000013632 homeostatic process Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
この゛発明は、製造後長期間保存しても米粒が崩壊せず
、また全体が糊化することがないようにした即席粥また
は即席雑炊の製造方法に関するものである。[Detailed Description of the Invention] <Industrial Application Field> This invention is an instant rice porridge or rice porridge that does not disintegrate or gelatinize as a whole even after being stored for a long period of time after production. The present invention relates to a manufacturing method.
〈従来の技術と発明が解決しようとする問題点〉最近、
粥及び雑炊は消化がよくてサラパリした風味を有するこ
と、またカロリーが少なくて栄養価が高いこと等の長所
が見直され、病人ばかりではなく、あらゆる世代の健康
な人も好んで食するようになった。<Problems to be solved by conventional technology and inventions> Recently,
The advantages of porridge and rice porridge are that they are easy to digest, have a light flavor, are low in calories and have high nutritional value, and these benefits have been reconsidered, and they have come to be enjoyed not only by sick people but also by healthy people of all generations. became.
ところが、粥または雑炊は、これを米から炊く（調理す
る）と、非常に長時間を要するので、既に調理済みの粥
を耐熱性の容器（レトルトパウチ、缶詰等）に密封包装
し、単に温めれば食することができる形態で市販されて
好評を博している。However, cooking porridge or rice porridge from rice takes a very long time, so the already cooked porridge is sealed in a heat-resistant container (retort pouch, canned food, etc.) and simply heated. It is commercially available in edible form and has been well received.
しかしながら、前記調理済みの粥は保存中に米粒が崩壊
し易く、またそれと共に全体が糊化してしまい、外観、
食感、Ｘ味等を著るしく損ねてしまう欠点があった。However, the rice grains of the cooked rice porridge tend to disintegrate during storage, and the rice porridge as a whole becomes gelatinized, resulting in poor appearance.
There was a drawback that the texture, taste, etc. were significantly impaired.
従来、この米粒の崩壊・糊化を防止する方法として、■
デンプン、ガム、ゼラチンン等を添加する方法（特開昭
５４−５９３４７号公報、特開昭５８−１３３５５号公
報、特開昭６１−２１９３４６号公報等）、■米を予じ
めα−化した後、米粒の表面に皮膜を形成し、その後に
水、調味液等を加え密封し加圧・加熱する方法（特開昭
５１−２１０８５６号公報、特開昭６１−２６８１４３
号公報等）等が知られている。Conventionally, as a method to prevent the disintegration and gelatinization of rice grains, ■
A method of adding starch, gum, gelatin, etc. (JP-A-54-59347, JP-A-58-13355, JP-A-61-219346, etc.), ■ Pre-gelatinized rice After that, a film is formed on the surface of the rice grains, and then water, seasoning liquid, etc. are added, sealed, and pressurized and heated.
Publications No. 1, etc.) are known.
しかしながら、前記■の方法は、デンプン、ガム、ゼラ
チンン等の糊剤を大量（例えばガム類にあっては少なく
とも全量の０．４％、デンプンにあっては少なくとも全
量の２％、セラチンにあっては１０％程度）に添加しな
ければ効果がないので、粥、または雑炊本来の風味が損
なわれてしまい、また前記■の方法は製造工程が複雑で
生産工場においては実用になり難い欠点があった。However, in the method (2) above, a large amount of thickening agent such as starch, gum, gelatin, etc. (for example, at least 0.4% of the total amount for gums, at least 2% of the total amount for starch, and at least 2% of the total amount for seratin). Since it is not effective unless it is added to about 10% of the porridge, the original flavor of the porridge or rice porridge will be lost.Also, method (2) has the drawback that the manufacturing process is complicated and it is difficult to put it into practical use in production plants. Ta.
発明者は、前記欠点を改良するために鋭意研究したとこ
ろ、米と水に寒天を極めて微少量添加しておくだけで、
驚くべきことに製造後長期間保存しても゛米粒が崩壊せ
ず、また全体が糊化することがない粥、及び雑炊が製造
できることを見い出し本発明を完成した。The inventor conducted extensive research to improve the above drawbacks, and found that by simply adding a very small amount of agar to rice and water,
Surprisingly, the present inventors have discovered that it is possible to produce porridge and rice porridge in which the rice grains do not disintegrate or become gelatinized even after being stored for a long period of time after production, and have completed the present invention.
く問題を解決するための手段〉
すなわち、本発明は次に記載する（１）〜（３）の請求
項から構成されている。Means for Solving the Problems> That is, the present invention is comprised of claims (1) to (3) described below.
（１）米、水、及び必要に応じて各種の具、調味料等を
耐熱性の容器に入れて密封し、これを加熱して炊飯と殺
菌（滅菌）を同時に行なう即席粥または即席雑炊の製造
方法においで、前記水の使用量に対し、０．０１〜０．
３％の寒天を添加することを特徴とする即席粥または即
席雑炊の製造方法。(1) Rice, water, and various ingredients and seasonings as needed are placed in a heat-resistant container, sealed, and heated to cook and sterilize the rice at the same time. In the manufacturing method, the amount of water used is 0.01 to 0.
A method for producing instant porridge or rice porridge, characterized by adding 3% agar.
（２）白熱性の容器が、プラスチック製または金属製の
袋（レトルトパウチ）である特許請求の範囲第１項記・
１疫の即席粥または即席雑炊の製造方法。(2) Claim 1, wherein the incandescent container is a plastic or metal bag (retort pouch).
1. Method for producing instant porridge or rice porridge.
（３）耐熱性の容器が、金属製の缶（缶詰）である特許
請求の範囲第１頑記載の即席粥または即席雑炊の製造方
法。(3) The method for producing instant porridge or instant rice porridge according to claim 1, wherein the heat-resistant container is a metal can.
本願発明に使用する寒天は、アカロースとアガロペクチ
ンからなる高分子の炭水化物である。Agar used in the present invention is a high-molecular carbohydrate consisting of acarose and agaropectin.
また、本願発明に使用する寒天は、粉末寒天であっても
、棒状寒天であってもよく、その形状は問わない。Further, the agar used in the present invention may be powdered agar or rod-shaped agar, and its shape is not limited.
本願発明に使用する寒天の使用量について、５％粥（三
分粥）、１０％粥（五分粥）、１５％粥（七分粥）、２
０％粥（全量）で試験したところ、水の使用量の０．０
１重量％以上の添加で効果が認められた。また濃い粥は
ど薄い粥に比較して少量の寒天の添加で効果が大きかっ
た。もっとも、寒天は多量に添加すれば、米粒の崩壊、
全体の糊化について効果があるのはもちろんであるが、
粥が冷えたとき全体がゲル化してしまうので、寒天の使
用量の上限は、水の使用量の０．３重量％程度であるこ
とが判明した。Regarding the amount of agar used in the present invention, 5% porridge (3-minute porridge), 10% porridge (5-minute porridge), 15% porridge (7-minute porridge), 2
When tested with 0% porridge (total amount), 0.0 of the amount of water used
Effects were observed when 1% by weight or more was added. Also, the addition of a small amount of agar had a greater effect on thick porridge than on thin porridge. However, if a large amount of agar is added, it may cause the rice grains to collapse.
Of course, it is effective for gelatinizing the entire body, but
Since the entire porridge gels when it cools, it was found that the upper limit of the amount of agar used was about 0.3% by weight of the amount of water used.
本願発明を実施するにあたって、米と水に寒天を添加す
る方法については、特に限定する必要はなく、要するに
米、水等と共に寒天が溶解・分散し易いように細かくさ
れた状態で、１耐熱性の容器に投入′され密封されれば
よいのである。In carrying out the present invention, there is no need to particularly limit the method of adding agar to rice and water. All you have to do is put it in a container and seal it.
本願発明においで、極めて微量の寒天の添加により量中
の米粒が崩壊せず、また全体が糊化することを防止でき
るのは、量中の米粒の表面に非常に薄い寒天の皮膜が形
成され、この薄膜が米粒の崩壊を防止し成分の流出を妨
げているからであると考えられる。In the present invention, the addition of a very small amount of agar prevents the rice grains in the container from disintegrating and prevents the entire gelatinization because a very thin agar film is formed on the surface of the rice grains in the container. This is thought to be because this thin film prevents the rice grains from disintegrating and prevents the components from flowing out.
また、本願発明の他の利点（効用）は、寒天が食物繊維
を多量に含む（食物繊維そのもの）ので１本願発明に係
る即席粥または即席雑炊を食することによって、特別に
意識しないでも多量の食物繊維を摂取することができる
ことである。食物Ｎｈ！ａは、最近の栄養学的研究によ
り、必須栄養素とは質的に異なる作用によって、人の健
康と深く関わり身体の恒常性の維持及び治療作用を有す
るので、現在の食肉中心の食生活によって引き起こされ
る大腸癌１便秘、心臓病、糖尿病、胆石、動脈効果等の
予防に役立つとされているものである。In addition, another advantage (effect) of the claimed invention is that agar contains a large amount of dietary fiber (dietary fiber itself), so by eating the instant porridge or instant rice porridge according to the claimed invention, one can eat a large amount of food without being particularly conscious of it. Being able to ingest dietary fiber. Food Nh! Recent nutritional research has shown that A is deeply related to human health and maintains homeostasis and has therapeutic effects on the body through a qualitatively different action from that of essential nutrients. It is said to be useful in preventing colon cancer, constipation, heart disease, diabetes, gallstones, arterial effects, etc.
なお、本願に係る即席粥または即席雑炊の製造方法は、
主として米と水から直ちに粥、または雑炊を製造する場
合について記載している１が、他の１例えば米を予め炊
飯した後、水と共に包装密封して加熱するような前記特
開昭５１−２１０８５６号公報、特開昭６１−２６８１
４３号公報等に記載されている方法においても、本願と
同程度の量の寒天を添加することによって、同一の効果
を得ることができ、製造後長期間保存しても米粒が崩壊
せず、また全体が糊化することがない粥または雑炊が得
られることはもちろんである。The method for producing instant porridge or instant rice porridge according to the present application is as follows:
1 mainly describes the case where porridge or rice porridge is produced immediately from rice and water, but other 1 describes, for example, the above-mentioned JP-A-51-210856, in which rice is pre-cooked, then packaged and sealed with water and heated. Publication No. 61-2681
In the method described in Publication No. 43, etc., the same effect can be obtained by adding the same amount of agar as in the present application, and the rice grains do not disintegrate even if stored for a long period of time after production. In addition, it goes without saying that porridge or rice porridge that does not become gelatinized as a whole can be obtained.
〈実施例１〉
水洗した精白米（ササとシキ）、水、及び粉末寒天を下
記の割合（重量）で混合した（イ）〜（ニ）のサンプル
を、２００ｇずつレトルトパウチ（ナイロン／ポリプロ
ピレン）、またはアルミパウチに入れ、１２１°Ｃで５
分間加熱した。なお、前記（イ）〜（ニ）のサンプルに
ついては、各々について寒天無添加のもの（イ゛）〜（
二°）を試作し、同様の条件で処理した。<Example 1> 200g of samples (a) to (d) prepared by mixing washed polished rice (sasa and shiki), water, and powdered agar in the following proportions (weight) were placed in retort pouches (nylon/polypropylene). , or put it in an aluminum pouch and heat it at 121°C for 5 minutes.
Heated for minutes. Regarding the samples (a) to (d) above, the samples without agar added (i) to (d) are respectively
2°) was prototyped and treated under the same conditions.
（イ）〜（ニ）及び（イ′）〜（二゛）を室温及び４０
−’０の区分で保存し、米粒の崩壊、液の透明度、糊化
（流動性）の状態等について１０日後と３０ｎ後に調べ
た。(a) to (d) and (a') to (2) at room temperature and at 40°C.
The rice was stored in the -'0 category, and the disintegration of the rice grains, the transparency of the liquid, the state of gelatinization (fluidity), etc. were examined after 10 days and 30 days.
（イ）精白米：水：寒天＝１＝６ （寒天は水の０．０６重量％） （ロ）精白米：水：寒天＝１：９ （寒天は水の０．０７重量％） （ハ）精白米二本：寒天＝１ ：１２ （寒天は水の０，０８重量％） （ニ）精白米：水：寒天＝１：２５ （寒天は水の０．０９重量％） 保存試験の結果は次の通りであった。(a) Polished rice: Water: Agar = 1 = 6 (Agar is 0.06% by weight of water) (b) Polished rice: water: agar = 1:9 (Agar is 0.07% by weight of water) (c) Two polished rice: agar = 1:12 (Agar is 0.08% by weight of water) (d) Polished rice: water: agar = 1:25 (Agar is 0.09% by weight of water) The results of the storage test were as follows.
（Ａ）室温区分、４０℃区分共に寒天を添加したものと
、寒天を添加しないものとには、米（粥）の粒の崩壊状
態、歯ごたえ、溶液の濁り具合、液の流動性等において
１０日目において既に差が認められた。この傾向は、水
の多いもの（（ニ）〉（ハ）〉（ロ）〉（イ）の順）は
ど顕著であった。(A) For both the room temperature category and 40℃ category, those with agar added and those without agar had a rating of 10% in terms of disintegration of rice (porridge) grains, texture, turbidity of the solution, fluidity of the liquid, etc. Differences were already observed on the first day. This tendency was most noticeable in items with a lot of water ((d)>(c)>(b)>(a)).
ＣＢ）４０℃で３０日保存したものは、（イ）、（ロ）
、（ハ）はについてはほとんど変化が認められず、（ニ
）は幾分溶液の透明性が失われた。（イ′）〜（二゛）
については、この条件では、米粒の崩壊、溶液の濁りが
進行し、商品としての価値が著るしく劣るものであった
。CB) Those stored at 40℃ for 30 days are (a), (b)
, (c), almost no change was observed, and (d), the transparency of the solution was somewhat lost. (I′)～(２゛)
Under these conditions, the rice grains disintegrated and the solution became cloudy, resulting in a significantly inferior commercial value.
〈実施例２〉
水洗した精白米（ササニシキ）、水、及び粉末寒天を下
記の割合（重量）で混合し、更にホタテ貝、アワビ、シ
イタケ、ニンジン等の具を精白米の５０〜１００％（微
量の食塩を含む）添加した（ホ）〜（チ）のサンプルを
、４号缶（内容ａ４５０ｍｆＬ）に溝端に充填シールし
、レトルト内で回転しながら１２０℃で１３分間加熱し
た。なお、前記（ホ）〜（チ）のサンプルについては、
各々について寒天無添加のもの（ボ）〜（チ°）を試作
し、同様の条件で処理した。<Example 2> Washed polished rice (Sasanishiki), water, and powdered agar are mixed in the following proportions (weight), and ingredients such as scallops, abalone, shiitake mushrooms, and carrots are added to 50 to 100% of the polished rice ( The samples (e) to (h) added (containing a trace amount of common salt) were filled and sealed in the groove end of a No. 4 can (content: a 450 mfL), and heated at 120° C. for 13 minutes while rotating in a retort. Regarding the samples (e) to (h) above,
Samples (Bo) to (C) without agar added were produced for each sample and treated under the same conditions.
（ホ）〜（チ）及び（ボ）〜（チ゛）を室温及び４０°
Ｃの区分で保存し、米粒の崩壊、液の透明度、糊化（流
動性）の状態等について２０日後と５０日後に調べた。(E) to (C) and (B) to (C) at room temperature and 40°
The rice was stored in category C, and the disintegration of the rice grains, the clarity of the liquid, the state of gelatinization (flowability), etc. were examined after 20 and 50 days.
（ホ）゛精白米：水：寒天＝１＝６ （寒天は水の０．０４重量％） （へ）精白米：水：寒天＝１＝９ （寒天は水の０．０５重量％） （ト）精白米：水：寒天＝ｌ：１２ （寒天は水の０．０６重量％） （チ）精白米：水：寒天＝ｌ：２５ （寒天は水の０．０７重量％） 保存試験の結果は次の通りであった。(e) Polished rice: Water: Agar = 1 = 6 (Agar is 0.04% by weight of water) (f) Polished rice: Water: Agar = 1 = 9 (Agar is 0.05% by weight of water) (G) Polished rice: Water: Agar = l: 12 (Agar is 0.06% by weight of water) (H) Polished rice: Water: Agar = l: 25 (Agar is 0.07% by weight of water) The results of the storage test were as follows.
（Ａ）室温区分、４０’０区分共に寒天を添加したもの
と、寒天を添加しないものとには、米（粥）の粒の崩壊
状態、歯ごたえ、溶液の濁り具合、液の流動性等におい
て２０日目において既に差が認められた。この傾向は、
水の多いもの（（チ）〉（ト）〉（へ）〉（ホ）の順）
はど顕著であった・
（Ｂ）４０℃で５０日保存したものは、（ホ）〜（チ）
についてはほとんど変化が認められなかった。（ホ゛）
〜（チ°）については、この条件では、米粒の崩壊、溶
液の濁りが進行したが、実施例１における寒天無添加区
分に比較すると幾分その程度は軽微であった。(A) Both the room temperature category and the 40'0 category, those with agar added and those without agar have different characteristics such as disintegration of rice (porridge) grains, texture, turbidity of the solution, fluidity of the liquid, etc. Differences were already observed on the 20th day. This trend is
Items with a lot of water ((chi)>(g)>(h)>(h))
(B) When stored at 40℃ for 50 days, (E) to (C)
Almost no changes were observed. (Ho)
As for ~ (CH°), under these conditions, the rice grains disintegrated and the solution became cloudy, but the extent was somewhat slight compared to the agar-free category in Example 1.
〈発明の効果〉
以上のようにこの発明に係る即席粥または即席雑炊の製
造方法によれば、複雑な製造工程を経なくても、極めて
微量の寒天を添加するだけで即席粥または即席雑炊の米
粒の崩壊、液の混濁また全体の糊化を防止することがで
き、しかも、この粥または雑炊を食べれば、食物繊維を
摂取することになるので健康の増進にも役立つという効
果を有する。<Effects of the Invention> As described above, according to the method for producing instant porridge or instant porridge according to the present invention, instant porridge or instant porridge can be made by simply adding a very small amount of agar without going through a complicated manufacturing process. It is possible to prevent the disintegration of rice grains, turbidity of the liquid, and gelatinization of the whole, and when you eat this porridge or rice porridge, you are ingesting dietary fiber, which has the effect of improving your health.
特許出願人 株式会社 カネマス 代表者 増木博次 、二； ２ｉダPatent applicant: Kanemas Co., Ltd. Representative: Hiroji Masuki, 2; 2i da
Claims (3)
耐熱性の容器に入れて密封し、これを加熱して炊飯と殺
菌（滅菌）を同時に行なう即席粥または即席雑炊の製造
方法においで、前記水の使用量に対し、０．０１〜０．
３％の寒天を添加することを特徴とする即席粥または即
席雑炊の製造方法。(1) Rice, water, and various ingredients and seasonings as needed are placed in a heat-resistant container, sealed, and heated to cook and sterilize the rice at the same time. In the manufacturing method, the amount of water used is 0.01 to 0.
A method for producing instant porridge or rice porridge, characterized by adding 3% agar.
袋（レトルトパウチ）である特許請求の範囲第１項記載
の即席粥または即席雑炊の製造方法。(2) The method for producing instant porridge or rice porridge according to claim 1, wherein the heat-resistant container is a plastic or metal bag (retort pouch).
請求の範囲第１項記載の即席粥または即席雑炊の製造方
法。(3) The method for producing instant porridge or instant rice porridge according to claim 1, wherein the heat-resistant container is a metal can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63203230A JPH0253448A (en) | 1988-08-17 | 1988-08-17 | Production of instant gruel or 'zosui' |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63203230A JPH0253448A (en) | 1988-08-17 | 1988-08-17 | Production of instant gruel or 'zosui' |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0253448A true JPH0253448A (en) | 1990-02-22 |
Family
ID=16470604
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63203230A Pending JPH0253448A (en) | 1988-08-17 | 1988-08-17 | Production of instant gruel or 'zosui' |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0253448A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06178661A (en) * | 1992-12-14 | 1994-06-28 | Fuairudo Kk | Rice gruel food and its production |
| WO2005053432A1 (en) * | 2003-12-04 | 2005-06-16 | Cj Corp. | A process for preparing rice gruel in aseptic package |
-
1988
- 1988-08-17 JP JP63203230A patent/JPH0253448A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06178661A (en) * | 1992-12-14 | 1994-06-28 | Fuairudo Kk | Rice gruel food and its production |
| WO2005053432A1 (en) * | 2003-12-04 | 2005-06-16 | Cj Corp. | A process for preparing rice gruel in aseptic package |
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